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Recent Reviews

I made this recipe tonight for book club. All took seconds and asked for the recipe. I made the recipe as printed but also added a quarter teaspoon of mace.

bmassey from San Jose, CA /

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I had a fully ripe Hachiya persimmon and tried this sauce to use with Blue Bell vanilla ice cream. It was fabulous and the sprinkle of slivered almonds over the top made it absolutely elegant. A perfect end to a great dinner. My husband and I agreed that we would not hesitate to serve it to guests.

greencat from Heflin, Alabama /

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This is very, very good - but I made a few modifications. I used unfiltered apple juice because that was what was available. Not bad, but the apple flavor threatened to overwhelm the persimmon. I will use pear or water next time. I also added about a 1/4 tsp salt, which rounded out the sauce. Maybe it was my cardamom pods, but I ground them fresh. They had a lovely smell, but did not add much flavor. I bumped it up with a cinnamon/nutmeg/orange peel spice blend I have on hand. It is delicious - my teenage daughters keep sneaking spoonfuls as it cools!